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6 servings, 1/6 recipe (281 g) each
Tap or click steps to mark as complete
Prepare using vegetable broth.
Cut each sandwich into 3 sticks, then cut each stick crosswise in half.
Blend soup in counter-top blender in 2 batches, covering closed lid with kitchen towel to prevent hot soup from splashing.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
So Good! Loved it! Now I'm growing my basil at home so I will always have fresh basil for it.
I decided to try this once...it is now a weekly meal, and dare I say tastes even better as leftovers for lunch the next day. Instead of grilled cheese, I serve with either warmed crusty bread or I tear pitas, sprinkle with olive oil and sea salt and warm in oven, yummmmm
Family loves the soup and asks for it most Saturdays for Lunch when everyone is at home.